1 med. head cabbage
2 tbsp. water
1 lb. ground turkey, ground beef, or sausage
1 c. bread crumbs
1 egg, beaten or Egg Beaters
1/2 c. water
1 chicken bouillon cube
Pepper to taste
2 tbsp. ketchup

Trim cabbage leaves and bottom stem to form flat bottom. Place in a 3 quart bowl. Add 2 tablespoons water and cover. Microwave on high for 5 to 8 minutes. Run cold water over cabbage to cool. Gently pull back outer leaves and spread apart and out flat. Remove the firm heart of the inner leaves from the stem, leaving the outer leaves 2 or 3 layers thick attached. Chop inner leaves fine to make 2 cups.

Combine chopped cabbage, turkey, bread crumbs and egg to form stuffing. Detach 1 or 2 leaves and press over stuffing. Fold in remaining leaves and fasten together with 4 toothpicks. Put cabbage in 3 quart bowl, top side down. Mix 1/2 cup water with bouillon and add to cabbage. Cover and microwave on high for 10 minutes. Gently turn cabbage over and microwave on medium for 40 minutes to 1 hour. Remove cabbage from dish. Add ketchup and pepper to cooking liquid. Cook on high 2 to 4 minutes. To serve, cut cabbage into wedges and spoon sauce over top. 4 servings.